 | | Directions |
- Preheat oven to 375° F.
- In a large skillet, over medium heat, brown the ground beef and onion. Drain and return the meat mixture to the skillet.
- Add in the beans, corn, soup, milk, chili powder and salt. Bring to a boil.
- Turn the heat to low and add the cubed cheese.
- Stir until melted.
- Spoon into a greased 2 1/2 quart baking dish.
- Bake, uncovered, for 10 minutes.
- Meanwhile, dip the biscuits into the melted margarine, turning to coat each side.
- Roll each biscuit into the cornmeal.
- Place the biscuits on top of the bubbling meat mixture.
- Return to the oven and bake for another 10-15 minutes or until the biscuits are lightly browned and cooked through.
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Prep Time: 25 minutes
Cook Time: 20 minutes
Container: large skillet, 2 small mixing bowls, 2 1/2 quart baking dish
Servings: 6
|  | | Ingredients | | - | | 1 pound ground beef |
| - | | 1/4 cup onions - chopped |
| - | | 16 ounces kidney beans - canned, rinsed and drained |
| - | | 15 ounces corn - canned, whole kernal, drained |
| - | | 10 ounces tomato soup - canned, condensed and undiluted |
| - | | 1/4 cup milk |
| - | | 1 teaspoon chili powder |
| - | | 1/4 teaspoon salt |
| - | | 1 cup processed cheese - cubed |
| - | | 12 ounces refrigerated biscuits |
| - | | 3 tablespoons butter or margarine |
| - | | 1/3 cup cornmeal |
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